I used my recipe that I usually used to make my stewed oxtails and it came out just as good.
Lamb is very tricky to cook in that it can take a while to become tender. With no patience you can, after an hour, end up with a very tough meat that requires a lot of chewing. Take my word for it. And if cooked too long can become dry and tough. Take my word for it.
So I made up my mind to have my lamb on a low temperature so that I could get it to fall off the bone and be full of flavor. This recipe is very easy and full of great flavor.
I paired this with a baked potato with sour cream and cheese. I am not much of a fully loaded baked potato person so I don't usually add too much to it. It paired great with my stew lamb though.
I had 2 pieces of lamb loins that were about 3 inches thick. I don't really concerntrate too much on what parts of the lamb I have. I probably should but I always usually buy loins.
- 2 pieces Lamb Tenderloins (about 3" thick)
- 2 tablespoons Vegetable Oil
- 1/2 Onion
- 1 Clove Garlic (chopped)
- 1 Carrot (cut about 1" thick)
- 1 Celery (chopped)
- 1 1/2 tablespoons Tomate Paste
- 6 oz Guinness stout
- 1/2 can (or more) Beef Broth
- 2 sprigs Thyme
- 2 sprigs Parsley
- 1 Bayleaf
- 1 sprig Rosemary
- 3 pimento (All Spice)
- Salt and Pepper
- Season lamb as you normally would your meat.
- Over a medium-high heat, heat oil in a medium to large wide bottom pot until it starts to smoke. Brown the lamb loins in the hot oil on all sides until brown. This took me about a total of 10 mins.
- Remove the braised lamb and set aside. (if there is a lot of oil (more than what you started with, pour out excess)
- Reduce heat and stir in garlic and onions. Cook until onions become translucent then stir in carrots, celery and tomato paste. Mix well.
- Place lamb loins back into pot and pour stout into pot. Add beef broth. Enough to cover lamb pieces. Bring to a simmer over high heat.
- Cover and reduce heat to medium-low. Add bayleaf and all spice. Tie together rosemary, parsley and thyme
- Leave lamb to cook until meat is falling off the bone, 2 hours. Stir occasionally adding water if meat is not cooked and liquid reduces. (i had to do this twice) You want there to a nice sauce at the end of cooking. Add salt and pepper to your taste.